The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
권호 표지
DOI QR코드

DOI QR Code

Satisfaction on School Meal Service and Food Preference of Elementary School Students in Chungnam

충남 일부 지역 초등학생의 학교급식 만족도와 음식 기호도

  • Lee, Kil-Yeub (Major of Nutrition Education, Graduate School of Education, Kongju National University) ;
  • Bae, Yun-Jung (Division of Food Science & Culinary Arts, Shinhan University) ;
  • Choi, Mi-Kyeong (Division of Food Science, Kongju National University) ;
  • Kim, Myung-Hee (Division of Food Science, Kongju National University)
  • 이길엽 (공주대학교 교육대학원) ;
  • 배윤정 (신한대학교 식품조리과학부) ;
  • 최미경 (공주대학교 식품과학부) ;
  • 김명희 (공주대학교 식품과학부)
  • Received : 2016.12.29
  • Accepted : 2017.02.08
  • Published : 2017.02.28
Download PDF
⟨ Previous Next ⟩

Abstract

The purpose of this study was to evaluate the satisfaction with school meal service and the food preference in elementary school students who are in their growth period. A total of 484 students (242 boys) participated and completed a questionnaire survey. The results indicated that the merit of school meals was the highest in 'balanced diet'. 'Food hygiene' and 'delicious food' were the most important factors in school meals. Most of the students wanted 'balance between eastern and western foods' and 'new dishes' for the menu of school meals. For the distribution of meals, 'various kinds of side dishes' and 'warmth of dishes' were mainly required. The main problems of the current environment of school meals were 'long waiting time' and 'noise of the cafeteria'. In satisfaction with the school meal service, the highest satisfactory factor was 'staffs' cleanliness', following 'arrangement of furniture in cafeteria' and 'nutrition information-providing'; whereas, the lowest factor was 'staffs' kindness'. In the preference of foods, students preferred 'white rice'; whereas they did not like 'bean rice'; and 'fried rice' was preferred. In side dishes with meat and fish, most of the meats including 'Tangsuyuk' and 'Bulgogi' were preferred. For fish, 'fried hairtail' was preferred; whereas, 'fried Spanish mackerel' was not. In case of kimchi, 'Chinese cabbage kimchi' and 'cubed radish kimchi' were especially preferred. Considering these results, intensive improvement is required to increase school meal satisfaction by understanding the students' needs. An effort to allow the students' preferences to be reflected in the menu is also needed.

Keywords

References

  1. Chang HS, Park HJ. 2009. A study of elementary students' satisfaction in school food service and their dietary behaviors in Gunsan city. Korean Journal of Human Ecology 18:477-489 https://doi.org/10.5934/KJHE.2009.18.2.477
  2. Ha JS. 2010. The degree of satisfaction with school meals and preferences of elementary school students in Pohang. Master's Thesis, Yeungnam Univ. Gyeongsan. Korea
  3. Hong WS, Chang HJ. 2003. The relationship between food service satisfaction and plate wastes in elementary school students. Korean J Soc Food Cookery Sci 19:128-133
  4. Jang HR, Kim HY. 2005. Survey on the satisfaction degree for school lunch program of elementary school students in Yongin. Korean J Food & Nutr 18:155-160
  5. Kim EK, Choi JH. 1997. A comparison of anthropometry and iron status in children provided with and without national school lunch program. Korean J Nutr 30:1009-1017
  6. Kim EK, Kim EM. 1997. The assessment of children's satisfaction with foodservice in elementary schools located in Seoul and Kangnung. J Korean Soc Food Cult 12:411-417
  7. Kim EM, Jang MK. 2006. The survey of children's and their parent's satisfaction for school lunch program in elementary. J Korean Soc Food Nutr 35:809-814 https://doi.org/10.3746/jkfn.2006.35.6.809
  8. Kim MH. 1977. School lunch program in Korea. Korean J Nutr 10:189-192
  9. Kim SA. 1990. Effect of nutrition education of school lunch programs - On dietary pattern of elementary school children in Pusan area. J Korean Soc Food Nutr 19:356-374
  10. Kim SH, Kim SH. 1983. A survey of nutritional status, physical growth and behavior of school children. Korean J Nutr 16:253-262
  11. Ku PJ, Lee KA. 2000. A survey on dietary habit and nutritional knowledge for elementary school children's nutritional education. Korean J Dietary Culture 15:201-213
  12. Lee HN, Lee SS. 2005. A study on food habits and food preferences of the elementary school children- Focused in Chonnam province. The Journal of Practical Education 18: 61-78
  13. Lee HS, Jang MH. 2005. Survey of student satisfaction with school food-service programs in Gangwon province. Korean J Food & Nutr 18:175-191
  14. Lee JH, Lee EH, Choe E. 2014. Study on eating habits and food preference for breakfast of elementary, middle, or high school students in the Incheon area. Korean J Food Cook Sci 30:170-182 https://doi.org/10.9724/kfcs.2014.30.2.170
  15. Lee KA. 1998. Evaluation of nutrition management in the elementary school lunch program. Korean J Nutr 31:192-205
  16. Lee YE. 2008. An analysis on the satisfaction with the quality of school foodservice in Chungbuk province. J Korean Soc Food Cult 23:105-114
  17. Moon H, Lee Y. 1999. A survey on elementary, middle and high school students' attitude and eating behaviors about kimchi in Seoul and Kyunggido area. Korean J Dietary Culture 14:29-42
  18. No HK, Park J. 2001. Grade and gender differences in dietary behavior, food preference and perception about body image of 4, 5 and 6th grade students in elementary school. J Korean Soc Food Cult 16:158-169
  19. Park GS, Park EJ. 1995. A study on the degree of satisfaction with food preferences and foodservice of students in rural Kyongbuk. Korean J Soc Food Sci 11:503-510
  20. Park JY, Koo NS. 1998. Study on food habits of elementary school food service children in Daejon. J Korean Dietetic Assoc 4:113-122
  21. Song IM. 2007. A study on the satisfaction of school food service and food preference of the elementary school students-Focused on forth, fifth, sixth grade students in the city of Daejeon. Master's Thesis, Hannam Univ. Daejeon. Korea
  22. Yoon KS, Jung YJ, Koo SJ. 2006. A study on potentially hazardous food consumption and food preference in elementary school foodservice menus. J Fd Hyg Safety 21:136-144

Cited by

  1. Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals vol.23, pp.3, 2018, https://doi.org/10.5720/kjcn.2018.23.3.243
  2. 인천 지역 초등학생과 학부모의 학교급식에 대한 인식 및 만족도 vol.31, pp.3, 2017, https://doi.org/10.9799/ksfan.2018.31.3.355
  3. Feasibility Study on Application of Revised Nutritional Standards for School Lunches: Consumer Satisfaction Survey vol.29, pp.5, 2019, https://doi.org/10.17495/easdl.2019.10.29.5.367